Dinner Makeover: Cooking for Picky Eaters in a Tiny Kitchen

Dress Up Frozen Vegetables

When Brook “made” vegetables, she would just microwave them. Thanks to Dawn, she discovered that tossing in a few ingredients right before serving takes them to a whole new level.

Cook 16 ounces of frozen peas, corn, or green beans according to the package directions, then fold in one of these easy combos. (Each recipe serves 4.)

For Frozen Peas

Parmesan and Lemon

• ¾ cup grated Parmesan
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Cream and Chives

• ¼ cup heavy cream
• 2 tablespoons chopped fresh chives
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For Frozen Corn

Sun-Dried Tomatoes and Scallions

• ½ cup chopped sun-dried tomatoes
• 2 scallions, thinly sliced
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Chili and Lime

• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• ¾ teaspoon chili powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For Frozen Green Beans

Pecans and Raisins

• ½ cup chopped toasted pecans
• ½ cup golden raisins
• 2 tablespoons unsalted butter
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Teriyaki and Peppers

• 3 tablespoons teriyaki sauce
• 1 medium red bell pepper, thinly sliced
• ½ cup chow mein noodles